Chicken Fettuccine Alfredo
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light!
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comBahan-bahan
- 2 lbs Chicken Breast
- 3/4 lbs fettuccine pasta ((or angel hair or vermicelli pasta))
- 1 lb white mushrooms (thickly sliced)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 3 1/2 cups half and half (*)
- 1/4 cup parsley, finely chopped, (plus more for garnish)
- 1 tsp sea salt (or to taste, plus more for pasta water)
- 1/4 tsp black pepper (or to taste)
- 3 Tbsp olive oil (divided)
- 1 Tbsp unsalted butter
Langkah-langkah
Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.
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